Enjoy this gluten and dairy-free recipe for Low Carb Coconut Crunchies

Ingredients
2 cups nut or seed flour of choice (I used ground sunflower seeds – it is budget friendly and super high in vitamin E. But almond, pecan or macadamia flour will work too)
1/4 cup chia seeds (optional or swop with poppy seeds – it adds to the crunch, fibre and healthy omega 3 fats!)
1 1/2 cup almonds, sliced
1 cup desiccated coconut
1/4 cup coconut flour
3/4 cup xylitol or erythritol
1/2 tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground cinnamon
2 tbsp gelatine (I use Sally Anne Creed’s brand – but store bought is ok)
4 tbsp cold water
200g butter

How to
Preheat the oven to 180C and line a rectangular brownie pan or pyrax pan with baking paper.

Mix the gelatine and water in a small bowl and allow to bloom.

Melt the butter on medium heat and add the sweetener of choice. Stir frequently until the mixture boils with and makes frothy bubbles. (3 – 5 minutes.)

Mix all the rest of the dry ingredients together.

Remove the butter mix from the heat and gently stir in the gelatine mix. It might bubble a bit at first.

Mix the Low carb butter syrup mixture into the dry ingredients, mix till well combined and press into your prepared pan. (I bake mine in 2 square brownie pans – it gives me the perfect thickness.)

Bake for 20 – 25 minutes until golden brown.

Allow to cool for a minute or two and then lift out and cut into 40 blocks. The cookies will harden upon cooling. Store in an airtight container.

YOU MIGHT ALSO LIKE

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

(No Ratings Yet)

Loading...

Recipe provided courtesy of Low-Carb is Lekker food blog. All recipes and pictures copyright to Ine Reynierse.